Scallops with Potato Pancakes and Caviar Sauce

Scallops With Potato Pancakes And Caviar Sauce
Yield: 10 Servings
Pancakes
1 lb baking potatoes,peeled
1 large egg,lightly beaten
1/4 c matzo meal
1/4 c grated onion
Salt
Vegetable oil,for frying
Scallops and Caviar Sauce
1 1/2 c Champagne
9 black peppercorns
3 thyme sprigs
1 bay leaf
1 large shallot,thinly sliced
1 t fresh lemon juice
1 1/2 T crème fraîche
1 1/2 (6 ounces) cold unsalted butter,cut into tablespoons
1 ounce caviar
Salt
Vegetable oil,for frying
20 medium sea scallops (1 pound)
2 T minced chives
[Note: The pancakes and caviar sauce can stand at room temperature
for up to 2 hours. Rewarm the caviar sauce over low heat, stirring
constantly. . Make Ahead ]
1.Coarsely shred the potatoes and squeeze out any excess liquid.
Transfer to a large bowl and stir in the egg, matzo meal, onion and a
large pinch of salt. Shape the mixture into 20 scallop-size cakes,
about 1/2 inch thick; press the cakes to compress them.
2.In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
Working in batches, fry the pancakes over moderately high heat until
browned and crisp, about 3 minutes per side. Lower the heat if the
pancakes brown too quickly and add more oil if necessary. Transfer the
pancakes to a baking sheet and sprinkle with salt.
3.Preheat the oven to 325. In a small saucepan, combine the Champagne
with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice
and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
Strain the sauce into another small saucepan. Stir in the creme frache
and bring to a simmer over moderate heat. Remove from the heat and stir
in the softened butter, 1 tablespoon at a time. Stir in the caviar and
season lightly with salt. Cover the sauce and keep it warm.
4.Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
Season the scallops with salt and add half of them to the skillet. Cook
over high heat until richly browned, about 1 1/2 minutes per side.
Transfer to a plate and keep warm while you cook the remaining scallops.
5.Rewarm the potato pancakes in the oven. Arrange the pancakes on a
platter and set a scallop on each one. Add the chives to the caviar
butter sauce and spoon over the scallops. Serve right away.
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